ICE CAMPUR

CONDIMENTS

80g sugar palm fruit 50g grass jelly 50g fermented cassava 50g fresh young coconut meat 80g nata de coco 50g cendol or pandan jelly 50g jackfruit, diced

COCONUT MOUSSE

58g coconut milk 80g whipped cream 3g gelatine

74g Opalys chocolat

COCONUT FOAM

100g coconut milk 100g whipped cream 40g water 20g lemongrass

KALAMANSI COULIS

125g kalamansi puree 25g sugar 1g agar powder

GARNISH

Edible flower Banana chip Jackfruit chip

For coconut mousse, bloom gelatine. In sauce pan, heat coconut milk, then add gelatine and chocolate. Blend together to make the texture smoother. Fold in with whipped cream. Put final mixture in silicon mold (50g each) and let it set in the freezer.

For coconut foam, heat coconut milk, whipped cream, water and lemongrass. Infuse and let it cool in chiller overnight. Pass mixture through a sieve and put it into a whipping siphon with two cream charges. Store in chiller.

For kalamansi coulis, cook puree with sugar and agar powder. Boil it to ensure agar is set. Remove mixture from pot and let it sit in chiller. Use hand blender to mix coulis until it becomes smooth. Keep it in a squeeze bottle.

PLATING

Place coconut mousse in centre of a shallow bowl.

Place all condiments around the mousse.

Add dollops of kalamansi coulis around the mousse.

Garnish with edible flowers.

Pour liquid nitrogen into a separate bowl. Extract foam from the siphon and add it into bowl for a quick freeze. As soon as it freezes, smash foam into tiny coconut snow. Place three spoonfuls of frozen coconut snow around the coconut mousse and on top of condiments.